I find these slightly addictive.  I suppose there are worse things to overeat, but beware!  Coconut has Lots of fiber!  They are best if you don’t eat the whole batch in one sitting. 🙂  Even if they are just bananas and coconut!  They are a little gooey when they first come out of the oven, which is great!  But Ernie and I like them best when they are cold from the refrigerator.  The coconut hardens and gives it a bit of creamy crunchiness, while the banana makes sure they stay on the soft side.

Don’t be afraid of the method here, its Super easy!  I’ve always used a food processor and unsweetened coconut to make the Coconut Cream Concentrate/Ground Coconut/Coconut Manna, as it is so inexpensive and easy.  (I’ve never tried it, but I think it would work to just use bought Coconut Cream Concentrate and mashed bananas, and use a mixer until it comes together – let me know if it works!  I’ve included instructions for this method below.)  Yes!  These would be Amazing with the addition of chocolate chips 🙂

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3 cups Unsweetened Coconut
~or~ 1 cup coconut cream concentrate, warmed
3 large ripe bananas
1 tsp. vanilla extract
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. lemon juice

1. Put the coconut in an 11 cup food processor.  Run for 5 minutes.  (I time it!)

2. After 5 minutes, let the food processor cool of for 5 minutes.  (I time this, too!)

3. Turn the food processor back on for 5 minutes – it doesn’t always take that long, as soon as you hear it splash, it will be ready.  I occasionally have to scrape the bowl down (not more than once) so as long as you are in earshot of the food processor, it doesn’t require any standing over it.  I usually do it while I’m doing dishes. 🙂  See this post for picture support.

4. If using coconut cream concentrate, warm it, and add a cup to your food processor, or mixing bowl.

5. Cut the bananas into the food processor (or mash them in, if you are using a bowl – I’m pretty sure an electric mixer would do the trick just fine!)

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6. Add the vanilla and salt.  Process (or mix!) until it comes together and it will scrape the sides of the bowl clean.

7. Add the baking soda and lemon juice.   Just process until incorporated.

8. Scoop onto a cookie sheet.  I baked mine at 350 for 15 minutes.  It made about 18 cookies.  The size will affect how long you bake them, but you want them to be a little toasty on the outside.

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And then the finished product:

2013-01-22 21.12.57This recipe is on Pennywise PlatterMake your own Monday, and Made From Scratch Monday.
This recipe was also shared at Paleo AIP Recipe Roundtable. 🙂 and Allergy Free Paleo Party 🙂